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Mexican, Egg and Tortilla Chip Scramble

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Mexican, egg and tortilla chip scramble served with a soft taco on the side.

We’re celebrating Cinco De Mayo this month at The Carriage House Inn Bed & Breakfast, in Lynchburg, Virginia.  As most of you know by now, we alternate a savory and a sweet entrée each morning for our guests.  This month we will be serving this egg scramble as our savory entrée.  Come stay with us and experience a slightly different take on scrambled eggs.

Ingredients:

  • 2 tablespoons unsalted butter
  • 1 poblano chile pepper, seeded and diced
  • 1 bunch scallions, sliced
  • 1 red jalapeño pepper, halved, seeded and thinly sliced
  • ½ cup fresh corn kernels
  • kosher salt
  • 8 large eggs
  • 4 cups corn tortilla chips, slightly crushed
  • 1 cup shredded cheddar cheese
  • ¼ cup fresh cilantro, torn, plus more for topping
  • diced avocado, sour cream and pico de gallo, for topping

Directions:

  1. Melt butter in a 10-inch cast-iron skillet over medium-high heat.  Add the poblano, scallions and jalepeño; cook, stirring occasionally, until lightly softened, 1-2 minutes.  Add the corn and ¾ teaspoon salt; cook, stirring occasionally, until the vegetables are soft, about 2 more minutes.
  2. Whisk the eggs with ¼ cup water and ½ teaspoon salt in a large bowl.  Add the eggs to the skillet and cook, stirring constantly with a rubber spatula to form large curds, until the eggs are softly scrambled, about 2 minutes.  Add the tortilla chips, ¾ cup cheese and the cilantro to the skillet; cook, stirring, until well combined, 1-2 more minutes.
  3. Sprinkle the scramble with the remaining ¼ cup cheese and top with avocado, sour cream, pico de gallo and more cilantro.

Serves 4-6

Helpful Hints:

  • It is suggested you have all of your ingredients prepped, measured and ready to go before you start the actual cooking process.  This recipe moves rather quickly once you start cooking.
  • All peppers “heat” are found in their ribs and seeds.  You can adjust the spiciness of the peppers in this recipe if it sounds too spicy.
  • We used 1 fresh ear of corn to produce ½ cup corn kernels.  We added a bit more than the suggested measurement.
  • We added about 1/2 cup of browned mild Italian sausage.  It adds a bit more flavor plus a meat protein to the dish.  You can use Spicy Italian sausage if you’d like.
  • We serve this savory breakfast entrée with warm corn tortillas, fresh from the garden sliced tomatoes and a combination of warm black beans and corn.
  • Go crazy and serve a Margarita!